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Steak Frites with Maitre d’ Butter
Recipe by Byron Finnerty
- Steps
- Ingredients
Steps
- Heat canola oil in a deep fryer to 150 C.
- Place the butter, garlic, thyme, rosemary and tarragon in a small bowl and beat with a spoon until light and combined. Transfer the butter to a piece of plastic wrap and roll into a log, about 3cm diameter. Set aside in the fridge to harden.
- To make the mayonnaise, add the egg to a food processor, add vinegar and a pinch of salt, process until foamy and light. With the motor running, slowly add 1 cup canola oil until incorporated and mayonnaise is thick. Transfer to a bowl, add basil, lemon juice, cayenne and salt to taste. Set aside in the fridge.
- Place a large saucepan of water over high heat and bring to a boil. Add the potatoes and return to a boil. Cook until potatoes are just starting to five, but are still firm, about 6 minutes. Remove potatoes from water, dry off and transfer to a bowl. Add the rice flour and toss to coat. Place in the fridge to cool. Once cool, add to the deep fryer and fry 3-4 minutes, not allowing to colour. Remove fries from the oil and set aside in the fridge on paper towel. Increase the temperature of the oil to 180 C.
- Add the sage to the deep fryer and fry until crisp, about 2 minutes. Remove from oil and dry on absorbent paper. Transfer to a large bowl and crush to form sage powder, add sea salt flakes, toss to combine and set aside.
- Meanwhile, to cook the mushrooms. Heat the truffle oil in a frypan over medium heat. Add the sliced mushrooms and cook until starting to soften, about 2 minutes. Add salt and the garlic powder and continue cooking until golden brown, about another 3-4 minutes. Add white wine to deglaze the pan. Set aside.
- Place a cast iron grill pan over high heat. Add 2 tablespoons grapeseed oil to the pan, season the steak with salt and pepper and cook on a 45 degree angle on the grill for one minute change angle another minute to get the score marks and season before flipping. Flip, and continue to cook, about another 2-3 minutes until meat is rare. Remove the steak from the heat and rest on a rack. Add 1 tablespoon reserved herb butter, cover with foil and set aside to rest.
- Remove fries from fridge, add to the oil and fry until golden, about 5-6 minutes. Remove the fries and transfer to the reserved bowl of powdered fried sage and sea salt flakes. Toss to combine.
- To serve add the steak and fries to a plate. Serve with mayonnaise and rocket, drizzled with olive oil and balsamic vinegar.
